easy Chicken with Coconut Kale
Chicken with Coconut Kale is a creamy one-pan dinner made with seasoned chicken, coconut milk, kale, and yellow curry paste.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts sliced thin
- 2 –3 tablespoons all-purpose chicken seasoning
- 1½ tablespoons avocado oil divided
Coconut Kale Sauce
- 1 shallot thinly sliced
- 2 –3 cups finely shredded curly kale stems removed
- 1 tablespoon yellow curry paste
- 1 can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Optional for Serving
- Steamed rice
- Fresh cilantro
- Chili crisp
Instructions
- Pat the chicken dry and coat evenly with the chicken seasoning.
- Heat 1 tablespoon avocado oil in a large skillet over medium-high heat.
- Cook the chicken for 2–3 minutes per side until golden and fully cooked. Transfer to a plate.
- If needed, wipe the skillet clean and add the remaining avocado oil.
- Add the shallot, shredded kale, and yellow curry paste. Cook for about 5 minutes until fragrant and the kale softens.
- Pour in the coconut milk, soy sauce, and brown sugar. Stir until smooth.
- Simmer the sauce for 5–10 minutes until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over each piece. Simmer for another 2–3 minutes so the flavors blend.
- Garnish with cilantro or chili crisp and serve over warm rice.
- This Chicken with Coconut Kale recipe is best enjoyed fresh while the sauce is creamy and warm.
Notes
- Substitute coconut sugar for brown sugar if preferred.
- Tamari works well instead of soy sauce.
- Serve alongside jasmine rice, brown rice, quinoa, or cauliflower rice.
- Add roasted vegetables for an even heartier meal.
- Fresh cilantro adds wonderful freshness but can be omitted.